Sweet potatoes are a delicious and versatile, yet often overlooked, breakfast food. They can stand in for toast when sliced thin, cooked on a cast-iron skillet and topped with avocado, and they offer a healthier way to do hash browns. Here, we make them into boats we can fill with our favorite toppings. This recipe is for a Southwest theme for this recipe, but you can really use anything you have sitting in your pantry or fridge. Chickpeas, broccoli, bell pepper, spinach—get creative! Reprinted with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman
Sweet Potato Breakfast Boats [Vegan]
- 1 sweet potato
- 1/2 avocado, mashed
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1.2 cup (100 g) black beans, drained and rinsed
- 1/2 cup (72 g) frozen corn, thawed
- 1/4 cup (65 g) salsa
- Salt and pepper
- Using a fork, poke holes all around the sweet potato. Place it on a paper towel or microwave-safe plate and microwave for 8 to 10 minutes, or until cooked through.
- Cut the sweet potato in half lengthwise, and then, with the fleshy parts facing up, cut a slit lengthwise down the middle of each half. Use a couple of forks to split open the sweet potato halves so you’re left with little pockets.
- In a small bowl, mash the avocado with the cumin and cayenne. Then, fill each sweet-potato boat with the avocado, followed by the black beans, corn and salsa. Season with salt and pepper to taste.